1/3 c. (3 fl. oz. - 80 ml) soy sauce
1/3 c. (3 fl. oz. - 80 ml) dry sherry
1/4 c. (2 fl. oz. - 60 ml) vegetable oil
2 tbsp. sugar
2 cloves garlic, minced
1 tbsp. grated fresh ginger
1 frying chicken, about 3 1/2 lbs. (1.75 kg), cut into serving pieces

In a small bowl stir together the soy sauce, sherry, oil, sugar, garlic and ginger. Place the chicken in a large plastic food storage bag and pour in the soy mixture. Press out the air and seal the bag tightly. Massage the bag gently to distribute the marinade. Set the bag in a large bowl and refrigerate for at least 2 hours, or all day if you wish, turning and massaging the bag occasionally.

Prepare a fire in a grill. Position the oiled grill rack 4-6 inches (10-15 cm) above the fire.

Remove the chicken pieces from the marinade and pat them dry with absorbent paper towels; reserve the marinade. Arrange the chicken pieces on the rack, skin side down. Grill, turning frequently, 30-35 minutes. During the last 10 minutes of cooking, brush the chicken two or three times with the reserved marinade.

If the chicken starts to get too dark, turn it skin side up and move it to a cooler part of the grill, so it is not directly over the fire, or cool the fire a little by covering the grill and opening the vents halfway. Serves 2-4.